| Nisin is a bacteriocin that has been used for the preservation of food, such as cheese and eggs. Nisin is produced by Lactococcus lactis and has an acidic pH optimum. It has been shown to be effective against a number of bacteria, including typhimurium and subtilis. Nisin also shows synergistic interactions with other antimicrobial agents, such as sodium benzoate or sorbic acid. This preservative is often used in combination with other antimicrobials because it can be damaged by light and may cause allergic reactions. It is also important to note that nisin is not effective against Pseudomonas aeruginosa or Staphylococcus aureus. Synonyms: 1-Thia-4,7,10,13,16,19-hexaazacyclodocosane, cyclic peptide deriv., 1-Thia-4,7,10,13-tetraazacyclohexadecane, cyclic peptide deriv., 1H,9H-Pyrrolo[2,1-i][1,4,7,10]thiatriazacyclotridecine, cyclic peptide deriv., 9,19-Dithia-2,5,13,16,22-pentaazabicyclo[9.9.2]docosane, cyclic peptide deriv., Ambicin N, Delvoplus, L-Isoleucyl-(Z)-2,3-didehydro-2-aminobutanoyl-D-cysteinyl-L-isoleucyl-2,3-didehydroalanyl-L-leucyl-L-cysteinyl-threo-3-mercapto-D-2-aminobutanoyl-L-prolylglycyl-L-cysteinyl-L-lysyl-threo-3-mercapto-D-2-aminobutanoylglycyl-L-alanyl-L-leucyl-L-methionylglycyl-L-cysteinyl-L-asparaginyl-L-methionyl-L-lysyl-threo-3-mercapto-D-2-aminobutanoyl-L-alanyl-threo-3-mercapto-D-2-aminobutanoyl-L-cysteinyl-L-histidyl-L-cysteinyl-L-seryl-L-isoleucyl-L-histidyl-L-valyl-2,3-didehydroalanyl-L-lysine CAS No: 1414-45-5 Molecular Formula: C143H230N42O37S7 Appearance: White to light yellow or Beige to light brown Purity: Potency: 900 IU/mg Molecular Weight: 3354.08 Appearance: White to light brown powder Loss on Drying: 3% Storage and Stability: Store at 4C under inert atmosphere. For maximum recovery of product, centrifuge the original vial prior to removing the cap. |
